Autor: |
Gu A; College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Hongshan District, Wuhan, Hubei 430070, China., Dong Y; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning 116034, China.; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China., Li L; College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Hongshan District, Wuhan, Hubei 430070, China., Yu D; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning 116034, China.; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China., Zhang J; School of Life Science, Beijing Institute of Technology, Beijing 100081, P. R. China., Chen Y; College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Hongshan District, Wuhan, Hubei 430070, China.; State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning 116034, China.; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China. |